Festive Chicken Rice Rolls

Makes 6 Servings


2 bags Minute® Rice and Quinoa, uncooked
1/4 cup whole cranberries, fresh or frozen
1/2 cup dried apricots, chopped
1/2 cup crumbled feta cheese
1 tsp salt
6 boneless skinless chicken breasts, pounded thin
1 tsp ground black pepper
1/2 cup chicken broth
For the Glaze:
1/4 cup apricot jam or preserves
1 tsp Dijon mustard
2 Tbsps chopped parsley (optional)


Preheat oven to 400°F.   Prepare rice according to package directions. Cool.  Stir in cranberries, apricots and feta.   If necessary, pound chicken breast fillets between wax paper to an even thickness.  Season with salt and pepper to taste. Coat a 9x9-inch baking dish with non-stick cooking spray.  Spread half of the rice mixture in dish.  Place ¼ cup rice mixture on each chicken fillet. Roll each fillet and place seam side down in prepared dish.  Spread any remaining filling between rolls.   Pour chicken broth over rolls.   Cover with foil and bake 20 minutes.  Uncover and bake 10 more minutes, or until chicken is cooked though.   Preheat broiler.   Combine apricot jam and mustard in a small bowl and spread on rolls.  Place under broiler and broil 3 to 5 minutes, or until lightly browned. Serve topped with fresh parsley, if desired.